4 Tbls.butter (divided)
2 Tbls. olive oil
4 skinless, boneless chicken breasts
1/4 c. onion, finely diced
1 clove garlic, minced
1 Tbls. unbleached all-purpose white flour
1/3 c. Riesling wine
1 c. chicken broth
2 t. fresh thyme
1/4 c. heavy cream
1 c. seedless red grapes, cut in half
In skillet over medium-high heat, add 2 Tbls. butter and olive oil. Season chicken with salt and pepper, brown for 3-4 minutes on each side and transfer to a plate.
Add remaining 2 Tbls. margarine or butter and onion to the same skillet, cook until just soft. Add garlic, stirring for 10 seconds; add flour. Keep stirring for 1-2 minutes.
Add wine and broth; bring to a boil, whisking often. Season with more salt, pepper and thyme.
Return chicken to skillet along with any juice on the plate. Simmer covered for 5 minutes.
Add grapes and cream; simmer uncovered another couple of minutes until chicken is cooked through.